What to Do:
Heat olive oil in a pan. Add celery, onion, chili peppers, thyme sprigs, and paprika and fry until onions are translucent. Add fennel, carrot, garlic, red pepper, string beans, and mushrooms. Cook for about 3-4 minutes on low to medium heat. Add the tomatoes and a splash of white wine. Cook until the wine is reduced.

Then add 2 1/2 cups of the vegetable broth and bring to a boil. Add the rice. Keep on low and simmer. Sprinkle in the saffron strands and stir to distribute them well. Season well with salt and pepper.

After 5 minutes, add the asparagus and more broth if needed. After another 5 minutes, add the frozen peas and pimiento. Cook until the rice is tender adding more broth as needed.